Eggs Benedict

Eggs Benedict is a classic brunch dish that features toasted English muffins topped with savory Canadian bacon, perfectly poached eggs, and rich, creamy hollandaise sauce. It’s elegant yet approachable and a staple on breakfast menus across the world.

Why You’ll Love This Recipe

Eggs Benedict is the ultimate combination of textures and flavors—crisp muffin, salty meat, runny yolk, and buttery sauce. It feels luxurious yet is surprisingly simple to make at home. Whether you’re serving it for a special occasion or treating yourself to a fancy breakfast, it’s a restaurant-quality dish you can master in your own kitchen. You can also mix it up with creative variations to suit your preferences.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• English muffins, halved and toasted
• Canadian bacon or ham
• Eggs
• White vinegar (for poaching)
• Unsalted butter
• Egg yolks
• Lemon juice
• Salt
• Cayenne pepper or paprika (optional, for garnish)

directions

1. Prepare the hollandaise sauce: In a heatproof bowl, whisk egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler style), and slowly whisk in melted butter until the sauce is creamy and smooth. Season with salt and a pinch of cayenne if desired. Keep warm.
2. Toast the English muffins: Split and toast the muffins until golden brown.
3. Cook the Canadian bacon: Heat a skillet over medium heat and sear the slices until warmed through and slightly browned. Set aside.
4. Poach the eggs: Fill a saucepan with a few inches of water and add a splash of vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3–4 minutes until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain.
5. Assemble: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg, and spoon hollandaise sauce generously over the top.
6. Serve immediately, optionally garnished with a sprinkle of paprika or chopped chives.

Servings and timing

This recipe makes 4 servings (2 muffin halves per serving).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Florentine: Swap the Canadian bacon for sautéed spinach.
• Smoked salmon: Use lox or smoked salmon instead of ham for a richer flavor.
• Avocado Benedict: Add sliced avocado for a creamy, vegetarian twist.
• Southern-style: Use biscuits instead of English muffins and add a sausage patty.
• Crab Cake Benedict: Replace the bacon with crab cakes for a seafood spin.

storage/reheating

Eggs Benedict is best enjoyed fresh, but you can store individual components separately:

• Hollandaise sauce: Store in an airtight container in the fridge for up to 1 day. Reheat gently over a double boiler or low heat, whisking constantly.
• Poached eggs: Can be poached ahead and stored in cold water in the fridge for up to 24 hours. Reheat in warm (not boiling) water for 1 minute.
• Muffins and bacon: Toast and reheat as needed in a skillet or toaster oven.

Avoid storing fully assembled Eggs Benedict as the textures will degrade.

FAQs

Can I make hollandaise sauce in a blender?

Yes, you can blend egg yolks and lemon juice, then slowly drizzle in hot melted butter while blending to create a quick version.

How do I prevent hollandaise from curdling?

Use low, gentle heat and constant whisking. Avoid overheating the egg yolks or they’ll scramble.

Can I poach eggs ahead of time?

Yes. After poaching, place them in ice water and refrigerate. Reheat gently in warm water before serving.

What’s the best vinegar for poaching eggs?

White vinegar is ideal because it’s flavorless and helps set the egg whites quickly.

Can I use regular bacon instead of Canadian bacon?

Absolutely. Cook until crispy and use in place of Canadian bacon for a different texture.

What’s a good dairy-free alternative for hollandaise?

You can try vegan versions using cashews, lemon juice, and nutritional yeast blended for a creamy effect.

How do I make the hollandaise sauce thicker?

Add a little more melted butter or whisk longer over the heat to thicken it.

Why do my poached eggs fall apart?

The water may be boiling too hard or the eggs weren’t added gently enough. Use very fresh eggs and a gentle simmer.

Can I freeze hollandaise sauce?

It doesn’t freeze well. The emulsion breaks and the texture becomes grainy upon thawing.

What can I serve with Eggs Benedict?

Try serving it with roasted potatoes, a simple salad, or fresh fruit for a well-rounded brunch plate.

Conclusion

Eggs Benedict is a timeless brunch favorite that combines simple ingredients into a luxurious, satisfying meal. While it may seem fancy, it’s easy to master with a few basic techniques. Whether you’re keeping it classic or adding your own twist, making Eggs Benedict at home will elevate your breakfast game and impress any guest at the table.

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